Of which 1.3 g sugars and 3.4 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Unsaturated fat (olive oil)
Allergens none
Alentejo bread toasts with olive oil and garlic
The most Portuguese snack there is, ready in three minutes.
Ingredients
- 2 slices gluten-free Alentejo-style bread (70 g / 2½ oz)
- 2 tbsp extra-virgin olive oil (20 g / ¾ oz)
- fleur de sel, to taste
- 1 clove garlic (3 g) — optional
Method
- Toast the bread slices until golden and crisp.
- If using garlic, cut the clove in half and rub it over the bread while it's still hot.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook “Vegetarian”. The English edition is coming soon.
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